title: Developing fruit-based nutritious snack bars.
abstract: BACKGROUND
  Marolo (Annona crassiflora Mart) is a typical savannah fruit that is very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was to evaluate the potential use of marolo flour in the production of healthy snack bars to valorise this fruit and provide an alternative ready-to-eat nutritious product. Snack bars containing increasing amounts of marolo flour (5 g 100 g(-1), 10 g 100 g(-1), 15 g 100 g(-1), 20 g 100 g(-1), expressed in w/w) were produced and the physico-chemical and sensory characteristics were determined.
  
  
  RESULTS
  Levels up to 20% marolo flour can be incorporated in snack bars with some minor changes in pH and moisture content but with an increase of 2.4-fold in dietary fibre content and also 1.3-fold of vitamin C, minerals and antioxidant activity. In addition, up to 10% marolo flour improves significantly the sensory properties of the snack bars, namely appearance, taste, texture and overall acceptance.
  
  
  CONCLUSIONS
  Marolo flour can be considered an alternative flour for obtaining healthy snack bars, with increased nutritional and sensory quality.
authors.affiliation: Federal University of Lavras, Food Science Department, 3037, Cep 37200-000, Lavras, Minas Gerais, Brazil; Institute of Agrochemistry and Food Technology, CSIC, Avenida Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
authors.forename: Edson P
authors.initials: EP
authors.lastname: da Silva
authors.forename: Heloisa H
authors.initials: HH
authors.lastname: Siqueira
authors.forename: Rafael Carvalho
authors.initials: RC
authors.lastname: do Lago
authors.forename: Cristina M
authors.initials: CM
authors.lastname: Rosell
authors.forename: Eduardo V de Barros
authors.initials: EV
authors.lastname: Vilas Boas
mesh_terms: D031041:Annona; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D055598:Chemical Phenomena; D003258:Consumer Behavior; D004043:Dietary Fiber / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling; D005524:Food Technology; D005638:Fruit / Q000737:chemistry*; D006293:Health Promotion; D006801:Humans; D007529:Isoflavones / Q000032:analysis; D009753:Nutritive Value; D009844:Oligosaccharides / Q000032:analysis; D062410:Snacks
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D007529:Isoflavones; D009844:Oligosaccharides; D002338:Carotenoids; D001205:Ascorbic Acid
keywords: fruit flour; nutrient composition; sensory analysis; snack bars